Recipe by Melissa McGee
"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."
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yellow squash, sliced
red onion, chopped
red bell pepper, chopped
ground black pepper to taste
1 1/2 cups
shredded mozzarella cheese
grated Parmesan cheese
1 (18 ounce) package
Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.
I really wanted to love this and followed the recipe. It wasn't horrible but just bland. We usually eat our leftovers but this just sat in the frig.
I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).
This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce.
very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the polenta slices in the dish, i realized it was going to be smaller than i initially thought. i ended up using a 9x9 glass dish. also, with it being smaller, i omitted the zucchini, but added in some fresh mushrooms. finally, since everything was cooked and still hot, i broiled the finished dish until the cheese was melted. i will definitely be making this again and again! THANKS!
What a great dish! I followed the original recipe, but with the addition of a few herbs over the polenta before vegetables and sauce were added. I also sauteed the veggies with 3 cloves of minced garlic and some salt, which really brought out the flavors.
The taste and texture really evoked a "homemade, yet delightfully subtle" experience. Next time I'll be sure to add mushrooms and make the polenta from scratch.
My family loved this recipe, and it was a great new way to use the squash and zucchini coming out of the garden. I baked my polenta instead of frying it, and I also added the extra flavor of using Sun-dried tomato polenta. Very quick and easy. Delicious!!
Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Summer Squash Polenta Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
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